Classic Chocolate Layer Cake Recipe
The ultimate chocolate indulgence! Six layers of espresso chocolate cake enveloped in a chocolate butter cream ganache. Served with whipped topping, chocolate shavings and drizzled with raspberry sauce.
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Ingredients
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Cake Ingredients
Method
Cake Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour six 8-inch round cake pans.
- 2
Mix Dry Ingredients
In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk together until well blended.
- 3
Add Wet Ingredients
Add eggs, milk, vegetable oil, vanilla extract, and espresso powder to the dry ingredients. Beat on medium speed for 2 minutes.
- 4
Incorporate Boiling Water
Stir in boiling water (the batter will be thin).
- 5
Bake the Cakes
Pour the batter evenly into the prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- 6
Cool the Cakes
Let the cakes cool in the pans for 10 minutes, then remove from pans and cool completely on wire racks.
- 7
Prepare Ganache
For the chocolate buttercream ganache, melt dark chocolate and heavy cream together until smooth. Let it cool slightly before frosting.
- 8
Layer and Frost
Once cakes are completely cool, layer them with ganache in between and frost the top and sides with the remaining ganache.
- 9
Garnish and Serve
Top with whipped topping, chocolate shavings, and drizzle with raspberry sauce before serving.
